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The large fridge near the entrance does the menu explaining before you've sat down, stacked with dry-aged cuts and house-cured salumi. This is a Lombard butcher-restaurant where Piedmontese beef is the point, grilled over coals or served boiled in the old style. In summer the courtyard fills up and the place feels like the kind of lunch that quietly takes the whole afternoon.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Hamburger with aosta valley toma
“Make sure you try the 300g hamburger with Aosta valley Toma cheese, BBQ sauce and caramelised onions served in a sesame-seed bun.”
Michelin Guide
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